If you’re looking for a show-stopping dessert that’s a true crowd-pleaser, this White Chocolate Oreo Cheesecake promises to deliver pure joy with every creamy, cookies-and-cream bite. Imagine a luscious blend of silky white chocolate, tangy cream cheese, and crunchy Oreo cookies, all piled high on a buttery cookie crust and crowned with a decadent white chocolate ganache. Whether you’re planning a special celebration or simply want to spoil yourself, this cheesecake is the ultimate indulgence for Oreo lovers and white chocolate fans alike!
Ingredients You’ll Need
This recipe for White Chocolate Oreo Cheesecake calls for a handful of familiar, easy-to-find ingredients, but each one is essential to achieving that rich, creamy texture and layered flavor. Don’t skimp—every component works together to create this irresistible, gorgeous dessert.
- Oreos: Provide that classic cookies-and-cream flavor in both the crunchy base and as a striking topping.
- Unsalted butter: Binds your Oreo crumbs together into a sturdy, buttery crust.
- Double cream: Whips up beautifully to lighten the cheesecake filling and adds richness to the ganache topping.
- White chocolate: Delivers ultra-smooth sweetness and a touch of sophistication in both the filling and topping.
- Cream cheese: The heart of the cheesecake—choose full-fat for the creamiest result.
- Icing sugar: Helps sweeten the filling delicately and ensures a perfectly smooth texture.
How to Make White Chocolate Oreo Cheesecake
Step 1: Prepare Your Tin
Line the base of an 8-inch springform tin with parchment paper. This simple step makes it so much easier to unmold your beautiful White Chocolate Oreo Cheesecake later on!
Step 2: Crush Oreos and Make the Base
Add all your Oreos to a food processor and blitz them into fine, sandy crumbs. Mix these crumbs with the melted butter until combined, then press evenly and firmly into the bottom of your tin. Take an extra moment to really pack it down—it’ll hold together better after chilling. Pop it in the fridge while you move on to the filling.
Step 3: Melt the White Chocolate
Gently melt 250g of white chocolate—use a double boiler on low heat or microwave in short bursts, stirring frequently. Let it cool for a few minutes so it doesn’t seize when you add it to the filling later.
Step 4: Beat Cream Cheese and Sugar
In a roomy mixing bowl, beat the cream cheese with the icing sugar until flawlessly smooth and creamy. This will set the stage for a luxurious, lump-free filling—don’t rush!
Step 5: Whip and Fold the Cream
Whip the cold double cream until it holds soft peaks, being careful not to over-whip. Gently fold it into the cream cheese mixture using a spatula; this keeps the filling light and billowy.
Step 6: Fold in the White Chocolate
With a delicate hand, fold the cooled melted white chocolate into the cream cheese and cream mixture. Fold just until everything’s fully combined and gloriously smooth—you don’t want to deflate all that airy texture.
Step 7: Fill the Tin and Chill
Pour this dreamy cheesecake mixture over your Oreo crust and smooth the surface for an even top. Now comes the hardest part: chilling the White Chocolate Oreo Cheesecake! Let it set in the fridge for at least 6 hours, or ideally overnight.
Step 8: Make the Ganache
For that signature glossy topping, heat 150ml of double cream just until simmering, then pour it over 250g chopped white chocolate. Let it sit a couple minutes, then stir until you have a silky, smooth ganache. Cool it for about 15 minutes so it’s pourable but not scorching.
Step 9: Top and Decorate
Pour your cooled ganache over the chilled cheesecake, tilting the pan to spread it or smoothing gently with a spatula. Finish off with those dramatic halved Oreos, popping them around the edge for a real wow-factor. Chill for a final 30 minutes to set the ganache before slicing and serving.
How to Serve White Chocolate Oreo Cheesecake
Garnishes
The classic look is halved Oreos arranged on top of your White Chocolate Oreo Cheesecake, but you can also sprinkle on extra Oreo crumbs for visual drama or add shards of white chocolate for a dazzling finish. A light shower of sifted icing sugar makes it extra elegant!
Side Dishes
Serve this ultra-rich cheesecake with a side of fresh berries—their brightness balances the creaminess perfectly. If you prefer a more decadent touch, offer small mugs of espresso or a scoop of good vanilla ice cream for contrast.
Creative Ways to Present
If you’re entertaining, slice the White Chocolate Oreo Cheesecake into slim wedges and serve on cake stands or pretty plates, with extra ganache drizzled over each piece. For a playful spin, make mini cheesecakes in jars—the layers look so inviting through the glass!
Make Ahead and Storage
Storing Leftovers
Leftover slices of White Chocolate Oreo Cheesecake keep beautifully in the fridge. Cover the tin snugly with foil or transfer slices to an airtight container. They’ll stay fresh and delicious for up to 4 days—if you can resist for that long!
Freezing
Want to save some for later? You can freeze individual slices (or the whole cheesecake) wrapped tightly in plastic wrap and foil. Label and freeze for up to a month. Thaw overnight in the fridge—this cheesecake is surprisingly freeze-friendly.
Reheating
Since this is a no-bake cheesecake, it’s best enjoyed cold. Take it out of the fridge for 10 minutes before serving to take the chill off. No reheating required—just slice and savor.
FAQs
Can I use regular cream instead of double cream?
Double cream gives the cheesecake a rich, stable texture. If you can’t find it, use heavy whipping cream with at least 36 percent fat content for best results.
Is it possible to use milk chocolate or dark chocolate instead?
You can switch out the white chocolate for milk or dark, but it will change both the flavor and color. For that classic White Chocolate Oreo Cheesecake experience, white chocolate is key.
How do I prevent the cheesecake from being too soft?
Make sure you whip the cream just to soft peaks and chill the cheesecake for the full recommended time. Don’t skip the overnight chill—it helps firm up the filling to perfection!
Do I have to use a springform tin?
A springform tin makes unmolding the cheesecake super easy, but you can use a deep pie dish or loose-bottom cake pan if that’s what you have. Just line it well with parchment to help lift slices out.
Can I make this White Chocolate Oreo Cheesecake gluten-free?
Absolutely! Simply swap regular Oreos for a certified gluten-free version—the texture and taste will be just as fabulous.
Final Thoughts
Seriously, give this White Chocolate Oreo Cheesecake a try—you’ll fall in love with its creamy texture, bold Oreo crunch, and sweet, velvety white chocolate layers. It’s always a crowd favorite and the kind of dessert everyone will be asking you to make again!
Print
White Chocolate Oreo Cheesecake Recipe
- Total Time: 7 hours
- Yield: 12 slices
- Diet: Vegetarian
Description
This no-bake White Chocolate Oreo Cheesecake combines the crunch of an Oreo crust, the creaminess of a white chocolate cheesecake filling, and a luscious white chocolate ganache topping. It’s a decadent showstopper perfect for celebrations or when you want an indulgent dessert with minimal fuss.
Ingredients
For the base:
- 290g (26) Oreos
- 90g unsalted butter, melted
For the cheesecake filling:
- 350ml double cream, cold
- 250g white chocolate
- 500g cream cheese, at room temperature
- 120g icing sugar
For the topping:
- 250g white chocolate
- 150ml double cream
- 8 Oreos, halved
Instructions
- Prepare the Tin: Line the base of an 8-inch springform tin with parchment paper to ensure easy removal of the cheesecake later.
- Make the Oreo Crust: Blitz the Oreos in a food processor to fine crumbs. Mix in the melted butter, then press the mixture firmly into the base of the prepared tin. Chill in the fridge while you work on the filling.
- Melt the White Chocolate: Gently melt 250g white chocolate using a double boiler or microwave in short bursts. Let it cool slightly so it doesn’t melt the other ingredients.
- Prepare the Cheesecake Filling: Beat the cream cheese and icing sugar together in a large bowl until smooth and creamy. In a separate bowl, whip the cold double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the melted (and cooled) white chocolate until everything is fully combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled Oreo base and smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours or overnight to set.
- Make the Ganache Topping: Heat 150ml double cream in a saucepan until just simmering. Pour it over 250g chopped white chocolate and let it sit for 1–2 minutes. Stir until smooth and set aside to cool for at least 15 minutes.
- Top and Decorate: Once the cheesecake has set, pour the cooled ganache over the top and gently spread it into an even layer. Decorate with the halved Oreos around the edge or as desired.
- Final Chill and Serve: Return the cheesecake to the fridge for another 30 minutes to allow the ganache to set, then slice and serve.
Notes
- For clean slices, dip your knife in hot water and wipe between cuts.
- Ensure cream cheese is at room temperature for smooth blending.
- This cheesecake keeps well in the fridge for up to 3 days.
- You can use regular or golden Oreos for a twist on the flavor.
- Let the white chocolate cool before folding into the filling to avoid melting the cream mixture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 32g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg